Tuesday, March 31, 2009

Mushroom Meatballs

Have you ever had mushrooms sitting in the refrigerator and fear that they might go bad? You know, that whole kinda mushy wet fungus thing? Pair that with some minced shallots also just sitting around and you have yourselves the base of one tasty meatball!

Mushroom Meatballs
1/4 cup shallots, finely chopped
7 cremini mushrooms, chopped
1 pound ground beef
2 tablespoons dried bread crumbs
1/4 cup grated parmesan
1 tablespoon finely chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 egg

Spray a mini muffin tin with cooking spray and set aside. Preheat the oven to 350 degrees.
In the bowl of a food processor (or blender, use what you got) combine the shallots and mushrooms. Pulse until the mixture resembles coarse meal.
In a medium bowl put in the rest of the ingredients. Add the mushroom mixture. Combine with a fork until combined. Using a small cookie scoop (mine is about 2 tablespoons), scoop the mixture and roll lightly into a ball. Place in the muffin tins.

Bake for 20 minutes.


If you, like me, like your meatballs with a little sauce and pasta. Do what I do!
First, set a large pot to boil. When ready, add 1 pound pasta (I used whole wheat).
Meanwhile, in a large saute pan, add about 24 oz pasta sauce (your favorite kind or homemade will do). Add the cooked meatballs and let simmer until the pasta is ready.
To finish, put the pasta in a bowl, cover with the sauce. Serve with a little salad and pass the parmesan.
Enjoy!

Monday, March 30, 2009

Broiled Tilapia with Tomato-Caper Salsa



First I just have to say that two days ago it was sleeting and a frigid 30 degrees outside. Now it is almost 10 o'clock at night central time and it is 60 degrees and raining. Seriously, Kansas is one messed up weather state.

Now on to our regularly scheduled blog.

Sous Chef # 2 is not only officially walking, she's pretty much at a full run. While this would be an exciting time, it has come to my attention that I have not really child-proofed the house as good as I should for a second child. You know, mellow yet into EVERYTHING. Since this glorious event has happened, cooking in the kitchen with just sous chef #1 to watch over has become a difficult task! Because of that, and the fact that it was meatless monday, I went with an oldie but a goodie.

This is definitely a standby at the CITK house. I used this the very first time I cooked tilapia and return to it whenever I want to cook without thinking. Quick, easy, and tasty it is the exact thing for a manic Monday.

Broiled Tilapia with Tomato-Caper Salsa
serves 4
1 cup chopped tomato
1/4 cup chopped fresh parsley
1 tablespoon drained capers
1 tablespoon white wine vinegar
1 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons olive oil, divided
salt, pepper
4 (6 oz) tilapia fillets

Preheat the broiler.
Combine the first 6 ingredients in a medium bowl. Stir in 1 1/2 teaspoons oil, a pinch of salt and a few grinds of black pepper.
Line the fillets on a foil lined baking sheet sprayed with cooking spray and drizzle with the remaining olive oil. Sprinkle with salt and pepper. Place the pan under the broiler for about 5 minutes or until the fish flakes easily with a fork.

Serve the fillet with salsa and a small salad. Enjoy!

Thursday, March 26, 2009

BB: Tomato and Goat Cheese Tart

I swear that it was just Monday and I was telling the hubs that I needed to post on my blog. Now it is almost Friday and I haven't posted anything original in over a week. It would be all good if I had taken a vacation, been sick, or something. But no, I've been here, just living life.

I'd like to apologize to my foodie friends for not getting to their blogs. I have really tried, but I feel like I have failed. It is a tired excuse, but I swear that my computer, when not used to look up NCAA stats (go Jayhawks), quits working right when I have 10 windows open of blogs that I want to comment on. Excuses aside, I haven't been there.
Now, on to this week's Barefoot Bloggers' recipe, chosen by one of my favorite blogs, Anne of Anne Strawberry - who chose Tomato and Goat Cheese Tarts found in Back to Basics.
Per my M.O., I followed the recipe as exactly as I could. I love goat cheese, and carmelized onions are always a hit around here, so I decided to continue with my normal method regarding the Barefoot Bloggers. Ina has never led me wrong and this time she didn't disappoint!
The recipe is easy to follow, and it delivers. It also lend itself to a TON of adaptations. Next time I would like to try roasted red peppers and feta.
Here it is before I baked it....


Here it is after...



Click HERE to find out what the other barefoot bloggers thought! While you are there, think about joining! I look at it as being one step closer to my hero, Ina....

Sunday, March 22, 2009

BB: Brownie Pudding (Bonus Recipe)



I have been unable to blog for the last few days. Why, you ask?

In this house, March is definitely madness, serious madness. Do any of my readers out there in the blogosphere watch NCAA Basketball? These days, you can not only watch a game on tv, you can also watch another game on the computer. My beloved laptop has been hijacked.

I am WAY, and I mean WAY behind on posting my Barefoot Bloggers recipe for this week. I hope you all can forgive me. This week's recipe was actually a bonus recipe chosen by Tia of Southern, Eh? who chose Brownie Pudding, which can be found in Back to Basics, page 218.

Incidentally, there was an additional bonus recipe this week, Sautéed Broccolini
as chosen by Mary of Meet Me in the Kitchen. I really wanted to do this one, just to change things up from our usual broccoli or cauliflower side dish. However, I could not find broccolini ANYWHERE! I know there are places around me that have it. Unfortunately, though, the grocery stores around me (and there are at least 6) did not have it. I will definitely try this, once I find broccolini.

Back to the Brownie Pudding. This is a totally easy and quick recipe that does NOT disappoint! It has a crunchy brownie top and a creamy inside. I did not have a vanilla bean, I just substituted a little vanilla extract. I can't say if the water bath is essential, but if Ina says it is needed, then I'll just trust her!

I hope to post more in the coming week. If you don't have a favorite team in the tournament, think about supporting the Kansas Jayhawks! ROCK CHALK!!!






Wednesday, March 18, 2009

The perfect Sunday breakfast


If you are a reader of this blog, you know there are two things about me:
  1. Sunday is my day to sleep in while the hubs gets up with the kiddos.

  2. I don't really do much "breakfast" in the kitchen.

I currently am visiting my parents with the sous chefs and so please accept my apologies for not posting to the blog personally. Since he created a great meal and also because he is a great writer my hubs should do a guest blog!

Other than work-days, the weekend is the laziest time of the week for me.

Back in ancient times, long before computers, machines, and migrant workers, people worked hard and broke a sweat for a living, and breakfast was the most important meal of the day. It was not uncommon for one to consume two, maybe even three thousand calories in one morning’s sitting and then to burn them off in the fields before Ma came out on the porch to ring the triangle.

I’ve always had a personal dream of eating myself into a coma and then watching TV for the rest of the day. On Sunday, that dream finally came true, and I was able to share it with my family!

The pig is my all-time favorite animal to eat for breakfast. Having raised me in a kosher house for a portion of my life, my Jewish mother is so proud of this fact. I knew that whatever we ate Sunday morning had to include bacon and/or sausage. When I’m cooking, though, the word, “or,” gets tossed out the window.

Despite the delicious swine, the star of the show that gluttonous morning was the french toast, made with some day-old Challah in what might have been a guilt-laden attempt to appease my semitic roots. I sliced the Challah extra thick to ensure maximum creaminess on the inside, then served topped with butter (heart-healthy, of course) and imitation maple syrup. YUM!

Still, our plates were not completely happy. When in doubt, always scramble some eggs (with whole milk, 1 tablespoon per egg), and fry up some breakfast potatoes (already prepped by the good people at Ore-Ida – just follow the package directions).

Finally, wash down that heart-attack with some cold OJ and a steaming cup of black coffee.

What a wonderful start to the week! We didn’t eat lunch until 3 that day, but first we watched Charlotte’s Web, the smoky remnants of the bacon lingering on our breaths. Some pig… Some pig, indeed.

Sunday, March 15, 2009

Cajun Steak Alfredo

I love when fellow foodie posts inspire me. Reeni's latest creation did just that!
I had some leftover homemade cajun seasoning left over, this was the perfect time to use it. Couple that with a steak I wanted to do something with, and leftover steamed brocolli and we had a great meal!

Cajun Steak Alfredo
2/3 pound sirloin steak
1/2 pound pasta (I used spaghetti)
1/4 cup cajun seasoning, plus more to taste
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1 1/2 cups heavy cream
1/4 cup milk
3 tablespoons grated parmesan cheese plus more for serving
1 cup diced tomatoes, I used canned
1 cup steamed broccoli

Season the steak with 1 tablespoon of cajun seasoning per side. Grill the steak to desired doneness and set aside.

Meanwhile, in a large pot, cook pasta according to package directions or until al dente (mine is about 8 minutes).

While the pasta cooks, put the olive oil and butter in a large pan over medium heat, add the garlic cloves and saute for about 30 seconds. Add the flour and stir to combine. Slowly at the cream and milk and stir until thickened, about 5-6 minutes. Turn the heat to low or off and add the parmesan and 2 tablespoons of cajun seasoning. Taste for seasoning and add more if desired. At this point the pasta should be finished. With a pasta fork, add the pasta to the sauce, retaining the pasta water. Add the brocolli and tomatoes. If the pasta seems too thick for your taste, add some of the pasta water (I added about 1/4 cup).
Slice the steak and add to the pasta. Serve with additional parmesan and a salad. Enjoy!

Friday, March 13, 2009

A delicious compromise

Each night, the hubs calls on his way home from work to first see if I need anything for dinner and then to find out what actually is for dinner. The conversation went something like this,
Him: "so what's for dinner?"
Me: "well, it's like macaroni and cheese, but I am using the whole wheat pasta and adding cauliflower"
Him: "ooh, will it have a bacon topping, like Tyler's?"
Me: "um, I hadn't thought about that, but I can do that"

Cheesy Whole Wheat Pasta with Cauliflower and Bacon Topping
dang that's a mouthful!
1/2 cup panko bread crumbs
1/2 cup flat-leaf parsley, chopped
1 box whole wheat rotini pasta
1 head cauliflower, roughly chopped
1 medium onion, chopped and divided
salt and pepper
2 cups grated sharp cheddar cheese
1 1/2 cups reduced fat sour cream
1/2 cup skim milk
1 1/2 tablespoons Dijon mustard
4 strips bacon, cut into pieces

Preheat the oven to 400 degrees. Combine the panko and 1/3 cup of parsley and set aside.
Cook the pasta according to package directions, adding the cauliflower for the last 3 minutes of cooking time. Drain the pasta and set aside.

Return the pot to the stove and over medium heat add about 1 tablespoon of oil. Once hot, add the about 3/4 of the onion, salt& pepper, and cook until the onion is soft, about 5-6 minutes. Add back the pasta and cauliflower, cheese, sour cream, milk, and mustard. Stir well to combine.

Transfer the pasta to a 2.5-3 quart casserole dish. Sprinkle with the panko-parsley mixture and bake until bubbly, about 15 minutes.

Meanwhile, in a large skillet combine the bacon and onion. Cook until the onion is soft and the bacon is cooked, about 10 minutes. Once the casserole is ready, top with the bacon mixture. Sprinkle with remaining parsley.

Enjoy!




Thursday, March 12, 2009

BB: Chicken Piccata

I have to apologize...I don't have a picture. I know I took one. I even remember uploading it. Now, nothing. Argh.
When I was a workaholic, single gal about town I probably made myself some version of this lemon and chicken dish at least twice a week. This was also the same amount of time that I actually spent in the kitchen during those days.
This week's dish is courtesy of Lindsey at Noodle Nights and Muffin Mornings. Thanks for the lovely choice!

Since I have made this dish or a version of this dish several times, I didn't really vary from the recipe. I thought I would remain true to Ina. Yes, you read that right...I actually DREDGED.


It wasn't so bad, and since I was only making dinner for the hubs and myself I only had to do the whole flour, egg, breadcrumb thing twice.


For me, chicken piccata needs capers. That's just how I roll. I added about 1 tablespoon. And although I made only 1/2 the chicken part, I made ALL of the lovely lemon sauce. I used 1/2 of it to toss with some warm pasta. Some would say it was lemony, but really to me it could have used more!

The original recipe can be found HERE.

The dish was wonderful, and for a minute there it felt like it was 10 years ago.

If you have time, check out what the other Barefoot Bloggers have to say!

Tuesday, March 10, 2009

Chocolate Cupcakes with Peanut Butter Frosting


Recently one of my sisters, who was having a cupcake bake-off at her job, asked me what cupcake would be a sure-fire winner. This cupcake is hands down one of the best. I wish I could take credit for it, but it's all Ina.

Chocolate Cupcakes and Peanut Butter Frosting

recipe ala Ina Garten, Barefoot Contessa At Home

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.


Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.


Frost each cupcake with Peanut Butter Icing.


Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream


Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.



I do make a couple of modifications.
I never have buttermilk, so I always just make my own.
For one cup of buttermilk:
Put one tablespoon of white vinegar in a glass measuring dish.
Add milk until you reach one cup.

Congrats, you have sour milk!

I also don't fill the cupcake liners as full as Ina. I just scoop using my handy dandy small scoop (2 tablespoons). It is about 1/2 to 3/4 the way full. Because I do this, I am able to make 24 regular cupcakes and 24 mini cupcakes!

I just make 1 1/2 times the frosting to frost the additional minis.

Try them, and you'll love them too!

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Monday, March 9, 2009

Marinated Flank Steak with Chive Butter


Last week I was drooling over Donna @ My Tasty Treasure's recipe for Smoked Paprika Flank Steak with Basil Butter. She is totally the inspiration for this dish. If you haven't been to her blog yet, you should. I can't decide what I like better, her hilarious writing or her recipes!

I didn't have any smoked paprika and didn't want to travel out to get it, so I made a little different marinade. My lovely hubs helped me out and made the marinade while I rattled off ingredients based on what we had on hand. I made a chive butter to accompany it, and also used it for the baked potato. It was seriously heaven on a plate.

For the marinade (for a 1 1/2 to 2 pound flank steak)
2 tablespoons lime juice
2 tablespoons worcestershire sauce
2 cloves garlic, minced
1/3 cup red wine
1/4 cup vegetable oil
1 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon sugar

Whisk together the marinade ingredients in a medium bowl. Put the flank steak in a resealable bag and add the marinade. Try to get out as much air as possible, reseal, and place the bag in the fridge for at least 2 hours. The longer the better!

When you are ready to grill the steak, remove it from the marinade and pat it dry. If you wish, take the marinade and place in a small saucepan. Place on the stove over medium heat and let bubble while you grill the steak. I actually did this, but then totally forgot that I had it!

To grill the steaks, I'll leave that to you. The hubs mans the grill and I have no idea what he did. I will say, though, that the flank steak is best served medium to medium rare.

For the Chive Butter
1 stick unsalted butter, room temperature
2 tablespoons chives, finely chopped
salt and pepper

Combine all the ingredients in a small bowl. Lay a large piece of plastic wrap down and place the combined mixture on top. Take the end in front of you and bring it over the top, scrunching down around the butter. Fold in the sides and roll up. Place in the fridge and chill for at least one hour. This can be made several days in advance.




To make the potatoes:

Preheat the oven to 400 degrees. Take the potatoes and brush the outsides with olive oil. You won't need much, just enough to lightly coat. Sprinkle kosher salt around the outsides. Again, you don't need much, probably 1/2 a teaspoon or so. Place the potatoes on a jelly roll pan and place in the oven for 1 1/4 hours.




Once the steak is ready, remove from the heat let it sit for approximately 5-10 minutes. Thinly slice the steak and then slather with about 1/2 of the chive butter. Let that butter goodness melt in, seriously it is the best part of the dish.


Once the potatoes are ready, slice them in half and put about a tablespoon or more (don't worry, no one is looking) of the chive butter inside.
Serve with a side of steamed broccoli. Enjoy!

Sunday, March 8, 2009

My Hello Cupcake Sunflowers Attempt

Recently my head sous chef's preschool had a book fair and what book do you think was calling my name? I've had my eye on this book for quite some time, but I could never convince myself to buy it. Once I had an opportunity to really have time to look through the book I still couldn't bring myself to buy it. There just wasn't enough in it for me. This is probably because I am not exactly a cupcake decorator, but rather a cupcake maker. This is not, however, to discount those people who are good at both. (a baked creation instantly springs to mind)


I did, however, find one cupcake that I wanted to try.



How do you think I did?




Friday, March 6, 2009

Steak Fries

I love everything about the potato. It could be boiled, broiled, baked, or fried. I would eat it. Hot, cold, spicy or sweet. To me, it is the ultimate in comfort food.

Forgive me for the short recipe and lack of measurements. The last couple of days here have been fantastic weather, FANTASTIC. It's been hard to stay inside.

Soaking the potatoes is key, and is a step that shouldn't be skipped. If you do this while the oven preheats, it really shouldn't take too much time out of your meal prep.


Steak Fries
5 medium sized russet potatoes, skin scrubbed clean.
cooking spray
vegetable oil
salt and pepper
paprika

To prepare the steak fries, cut the potato in half lengthwise. Take each half and cut into thirds; making a total of 6 fries per potato. Put the fries in a large bowl and cover with hot water. Set aside to soak for about 20 minutes.

While the potatoes are soaking, preheat the oven to 425 degrees. Spray an 11 by 17 jelly roll pan (large baking sheet with higher sides) with cooking spray. After the potatoes are done soaking, drain the potatoes into a colander and turn out onto paper towels. Cover with additional paper towels and thoroughly dry the potatoes. Return the potatoes to a large bowl (using the one you just soaked them in works. Just dry it out first) and drizzle with 1-2 tablespoons of olive oil and sprinkle with salt and pepper. Sprinkle about 1/2 teaspoon of paprika and toss the potatoes.

Turn the potatoes out onto the prepared pan. Face each potato so that the skin is facing the right. Place the pan in the oven and let cook for 25 minutes. Take the potatoes out of the oven and flip them over. Return to the oven and let cook an additional 20 minutes.

Remove from the oven and serve. Enjoy!

Don't hate me because it is beautiful here. Next week it is supposed to be 35 degrees again.

Wednesday, March 4, 2009

Chipotle Coated Chicken



I know that I have mentioned it before, but there is something about smoky chipotle peppers that I like. They don't give off too much heat, but are still warm and satisfying. I wanted to use up a couple of chipotles in adobo that I had left over, and I also wanted to make something that I could put in the oven and forget about (another favorite thing). Checking out the pantry, I had just about a cup of panko crumbs left. What's a girl to do?

Why, coat the chicken, roll in crumbs and bake of course!

One thing that I am not a fan of is dredging. The whole flour, egg, breadcrumb thing is totally lost on me. I have found that by using panko bread crumbs I still get the same crunch that I would otherwise.

Chipotle Coated Chicken

2 boneless skinless chicken breasts
1/2 cup plain yogurt
2 canned chipotles in adobo
salt and pepper
1 cup panko bread crumbs

Preheat an oven to 375 degrees. Grab a small baking dish and spray with cooking spray, set aside.

In a small food processor or blender, combine the yogurt and chiles. Puree until well combined. Season to taste with salt and pepper. If you like a little more heat, put in a few dashes of hot sauce.

Place the chicken breasts on a plate and dry off with a paper towel. Brush the chicken with the chipotle mixture on one side, place in the panko crumbs; pressing to coat. Repeat with the other side.

Set the chicken breasts in the baking dish, slide in the oven, and bake for about 30-35 minutes or until the coating is crisy and the chicken is cooked through.
Serve with some rice, a salad, and enjoy!

By the way, have you registered your vote for my entry in Iron Cupcake yet? By clicking here and voting, I am entered into a drawing for some amazing prizes. Click on over...on the right hand side...you can pick three favorites. I would love it if one of those favorites were mine!
I know, it's shameless.

I mentioned earlier that they make great little latte shots, but forgot to show you the pic! Mini cupcakes are the perfect treat!

Monday, March 2, 2009

I'm a bad food blogger and an Award!

I bought some fun caramel swirl chocolate chips a month ago and I've been holding on to them for some time, just trying to figure out what to do. I had some bananas just sitting there calling my name. I had to make a snack for lead sous chef's preschool. What happened next? Muffin magic.

So, why am I a bad food blogger? I wrote my recipe down as I was making it, and now I can't find it anywhere. Trying to remember from memory is just plain crazy talk.

But, seriously, they were good. I'll find that recipe and post it cuz beauty like that just needs to be shared.


And although I am a bad food blogger, I still got not one, but two awards! People like me, they really like me!
I received the Honest Scrap Award last week from Kendra at Homegrown Housewife! Then, to add to my excitement, Donna at My Tasty Treasures also bestowed the award to me! How exciting to be recognized by my foodie friends! If you haven't already visited their blogs, please do so now. Oh wait, first let me finish up and tell you 10 things about myself..and pass this along!
  1. I got contacts the day after the boy I had a small crush on (now my husband) said I looked good without my glasses on.
  2. He grew out his goatee once I said that I liked when he had one. Guess he was crushing on me a little bit too!
  3. I love a good hot shower.
  4. I think I might be a little addicted to going to the gym.
  5. I am also a little addicted to couponing. Those caramel swirl chocolate chips? I bought them on clearance at Target with a coupon for 12 cents.
  6. The show Rock of Love, Tour Bus is a total guilty pleasure.
  7. Having fresh flowers in the house makes me happy.
  8. I played the French Horn throughout high school and college.
  9. I can't seem to swear well. I use old-fashioned exclamations like "Jiminy Christmas" and "Fiddle Faddle". This has gotten worse since having children.
  10. My right nostril is bigger than my left.

Passing this on is similar to sending a forward. Some people love them, others loathe and despise them. I'm going to go out on a limb and hope that they are loved!

I'd love to know more about:

Delta Whiskey at The Cat's Pajamas

Danielle at So Many Cookbooks...So Little Time

Mama Chicken at Journey to Thrift

Sunday, March 1, 2009

Iron Cupcake Voting is OPEN!!!

Have you voted yet??? Wait, please say you voted for me. If you haven't voted....maybe you could jog on over to and vote? Pretty please?

You get your choice of three, and I would be so humbly honored if you chose mine. By voting, I am entered into a drawing for some amazing prizes.

By the way, they make the best little latte shots....

As promised, here is the recipe!

Vanilla Latte Cupcake
this recipe makes 24 cupcakes
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon espresso powder
3/4 cups skim milk
1 tablespoon vanilla extract
1 cup sugar
3 large egg whites, room temperature
Preheat the oven to 350. Line a 2 cupcake tins with liners and set aside. In a medium bowl, sift together the flour, baking powder, espresso, and salt; set aside. In a measuring cup, combine the milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. With the mixer on low, add the flour and milk mixture alternatively beginning and ending with the flour. Set aside. In a clean bowl, beat the egg whites until fairly stiff, yet wet peaks form. Fold the egg whites into the batter. Fill the cupcakes about 1/2 way full and bake until a toothpick inserted comes out clean. Let cool. Frost cooled cupcakes with whipped cream frosting.
Whipped Cream Frosting
2 cups heavy cream1 cup sugar
1/2 teaspoon vanilla extract
Whip Ingredients together until fairly stiff. Frost and enjoy!